Beef Pepper Steak

Willy went a little Chinese this week. But the jest is that you can take a cheap steak or leftover meat and make some pretty good fixings from it.

This is real easy and good to eat. Try it.

10-4 Willy

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Beef Pepper Steak Marinade time: 30 minutes to 2 hours Total recipe time: 30 to 35 minutes Makes: 4 servings


Ingredients

1. 1 pound beef top round or top sirloin steak, cut 3/4 inch thick or flank steak
2. 1/2 cup prepared Italian dressing
3. Salt and pepper
4. 2 large bell peppers, any color, cut into 1/8 inch strips
5. 1 onion, cut into 1/8 inch wedges


Instructions

1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
3. Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
4. Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.